Featured on Beat Bobby Flay, Episodes 32–34

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Components

• General Tso Sauce
• Garbanzo Bean Flour Dredge
• Coconut Milk Rice
• Crispy Oyster Mushroom “Chick’N”
• Seared Chinese Broccoli
• Garnishes & Plating

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Instructions

General Tso Sauce

Step One

Whisk cornstarch into ½ cup of room-temperature water. Set aside.

Step Two

In a 4-qt saucepan, whisk dry ingredients into the vinegar.

Step Three

Add remaining ingredients (except slurry) and heat over medium-high.

Step Four

Stir until boiling, reduce heat to medium.

Step Five

Slowly whisk in slurry, stir until thickened (5-6 minutes), then remove from heat.

Garbanzo Bean Flour Dredge

Step One

Whisk all ingredients in a large bowl until evenly combined.

Step Two

Sift and store until ready to use.

Coconut Milk Rice

Step One

Rinse rice until the water runs clear.

Step Two

Add rice, water, and salt to a pressure cooker; cook on rice setting.

Step Three

Once cooked, transfer to a bowl and mix with 1 can of coconut milk.

Step Four

Place the second can in a squeeze bottle for garnish.

Crispy Oyster Mushroom "Chick'N"

Step One

Preheat fryer to 350°F.

Step Two

Soak scallions in ice water for garnish.

Step Three

Toss mushrooms with rice vinegar and smoked salt.

Step Four

Set up bowls: (1) Rice Flour, (2) Coconut Milk, (3) Garbanzo Dredge.

Step Five

Dust mushrooms in flour → dip in coconut milk → coat in dredge.

Step Six

Fry 3 minutes until golden and floating. Drain well.

Seared Chinese Broccolini 

Step One

Combine liquids in a squeeze bottle and shake.

Step Two

Heat a carbon steel pan over medium-high.

Step Three

Add broccoli and lightly coat with the sauce blend.

Step Four

Sear 1–2 minutes per side. Remove from heat.

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Plating & Serving

Step One

Spoon 2 cups of coconut rice into a wide bowl.

Step Two

Drizzle rice with coconut milk (from squeeze bottle).

Step Three

Arrange crispy mushrooms around the rice.

Step Four

Top with seared Chinese broccoli.

Step Five

Drizzle General Tso sauce around mushrooms and the bowl edge.

Step Six

Garnish with toasted sesame seeds and curled scallions.

Step Seven

Serve sambal in 2.5-oz steel ramekins on the side.